Of course! The Italian Cream Cake is a stunning Southern classic, not actually from Italy. It’s known for its incredibly moist texture, rich flavor from buttermilk and toasted nuts, and its luxurious cream cheese frosting.
Here is a detailed, foolproof recipe for this beloved layer cake.
Italian Cream Cake
This recipe makes a beautiful three-layer cake perfect for special occasions.
Ingredients
For the Cake:
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· ½ cup vegetable oil or coconut oil
· 2 cups granulated sugar
· 5 large eggs, separated, at room temperature
· 1 tablespoon vanilla extract
· 1 teaspoon almond extract (optional, but highly recommended)
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 cup buttermilk, at room temperature
· 1 cup sweetened shredded coconut
· 1 cup finely chopped pecans or walnuts, toasted
For the Cream Cheese Frosting:
· 1 package (8 oz / 226g) full-fat cream cheese, softened
· ½ cup (1 stick / 113g) unsalted butter, softened
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· 4-5 cups powdered sugar, sifted
· For Garnish: Additional toasted pecans and coconut flakes
Instructions
Part 1: Make the Cake
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds for guaranteed easy release.
- Toast Nuts: Spread the chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let them cool completely.
- Beat Egg Whites: In a very clean, dry bowl, beat the 5 egg whites with a hand mixer or stand mixer until stiff peaks form. Set aside.
- Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter, oil, and sugar on medium speed until light and fluffy (about 3-4 minutes).
- Add Yolks and Extracts: Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet & Dry: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix.
- Fold: Using a spatula, gently fold in the shredded coconut, toasted pecans, and finally, the beaten egg whites. Fold until no white streaks remain. This step is key for a light and fluffy texture.
- Bake: Divide the batter evenly among the three prepared pans. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for 15 minutes. Then, run a knife around the edges and invert them onto a wire rack to cool completely. Remove the parchment paper.
Part 2: Make the Frosting & Assemble
- Beat Base: In a large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy (about 2-3 minutes).
- Add Flavor: Beat in the vanilla extract and salt.
- Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Once all sugar is added, beat on high speed for 1-2 minutes until fluffy. If the frosting is too thin, add more sugar; if too thick, add a teaspoon of milk or cream.
- Assemble: Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers.
- Frost Cake: Frost the top and sides of the cake with the remaining cream cheese frosting.
- Garnish: Press additional toasted pecans and coconut flakes onto the sides of the cake or sprinkle them over the top.
Recipe Tips & FAQs
· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that rises evenly. Take the time to let your eggs, buttermilk, and butter come to room temperature.
· Toasting the Nuts: This is a must-do step! Toasting brings out their deep, nutty flavor and prevents them from being soggy in the cake.
· Folding Egg Whites: Be gentle! This is what gives the cake its signature lightness despite being so moist. Deflating the egg whites will result in a denser cake.
· Why Three Pans? Using three thinner layers allows for more frosting distribution and a more elegant presentation. If you only have two pans, bake two layers and increase the baking time to 30-35 minutes. The layers will be thicker.
· Can I use a different frosting? While cream cheese is classic, a vanilla buttercream or even a whipped chocolate ganache would also be delicious.
· Storage: This cake must be refrigerated due to the cream cheese frosting. Let it sit at room temperature for 30-60 minutes before serving for the best texture and flavor. It can be stored in the fridge, covered, for up to 5 days.
Enjoy your spectacular, homemade Italian Cream Cake! It’s a true showstopper.